VERY FINE WALNUT KETCHUP.—­Boil a gallon of the expressed juice of green tender walnuts, and skim it well; then put in 2 lbs. of anchovies, bones and liquor, 2 lbs. shalots, 1 oz. each of cloves, mace, pepper, and one clove of garlic.  Let all simmer till the shalots sink; then put the liquor into a pan till cold; bottle and divide the spice to each.  Cork closely, and tie a bladder over.  It will keep twenty years, but is not good the first.  Be very careful to express the juice at home; for it is rarely unadulterated, if bought.

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HOW TO ROAST, BOIL, OR BROIL
POULTRY

HOW TO ROAST CHICKENS.—­Pluck carefully, draw and truss them, and put them to a good fire; singe, dust, and baste them with butter.  Cover the breast with a sheet of buttered paper; remove it ten minutes before it is enough; that it may brown.  A chicken will take 15 to 20 minutes.  Serve with butter and parsley.

HOW TO BOIL CHICKENS.—­Fasten the wings and legs to the body by threads tied round.  Steep them in skim milk two hours.  Then put them in cold water, and boil over a slow fire.  Skim clean.  Serve with white sauce or melted butter sauce, or parsley and butter.—­Or melt 1 oz. of butter in a cupful of milk; add to it the yolk of an egg beat up with a little flour and cream; heat over the fire, stirring well.

GEESE (A LA MODE).—­Skin and bone the goose; boil and peel a dried tongue, also a fowl; season with pepper, salt and mace, and then roll it round the tongue; season the goose in the same way, and lay the fowl and tongue on the goose, with slices of ham between them.  Beef marrow rolled between the fowl and the goose, will greatly enrich it.  Put it all together in a pan, with two quarts of beef gravy, the bones of the goose and fowl, sweet herbs and onion; cover close, and stew an hour slowly; take up the goose; skim off the fat, strain, and put in a glassful of good port wine, two tablespoonfuls of ketchup, a veal sweetbread cut small, some mushrooms, a piece of butter rolled in flour, pepper and salt; stew the goose half an hour longer; take up and pour the ragout over it.  Garnish with lemon.

HOW TO ROAST PIGEONS.—­Take a little pepper and salt, a piece of butter, and parsley cut small; mix and put the mixture into the bellies of the pigeons, tying the necks tight; take another string; fasten one end of it to their legs and rumps, and the other to a hanging spit, basting them with butter; when done, lay them in a dish, and they will swim with gravy.

HOW TO BOIL PIGEONS.—­Wash clean; chop some parsley small; mix it with crumbs of bread, pepper, salt and a bit of butter; stuff the pigeons, and boil 15 minutes in some mutton broth or gravy.  Boil some rice soft in milk; when it begins to thicken, beat the yolks of two or three eggs, with two or three spoonfuls of cream, and a little nutmeg; mix well with a bit of butter rolled in flour.

HOW TO BROIL PIGEONS.—­After cleaning, split the backs, pepper and salt them, and broil them very nicely; pour over them either stewed or pickled mushrooms, in melted butter, and serve as hot as possible.